Ingredients

• 1 cup whole wheat flour
• 1 cup all purpose flour
• 2 tsp baking soda
• 2 tsp ground cinnamon
• 1 tsp ground ginger
• 1⁄2 tsp ground cardamom
• 1⁄2 tsp salt
• 1⁄3 cup ground flax
• 3 large eggs
• 3⁄4 cup honey
• 1⁄3 cup FE olive oil
• 1⁄3 cup unsweetened applesauce
• 1 tsp cara cara zest
• 1⁄3 cup cara cara juice
• 1 tsp pure vanilla extract
• 2 cups grated carrots
• 1 cup grated zucchini
• 1 cup chopped dates, divided
• 1⁄2 cup chopped walnuts

Steps

• Preheat oven to 425° F.
• In a large bowl whisk together the flours, baking soda, cinnamon, ginger, cardamom, flax and salt.
• In a medium bowl whisk together the eggs, honey, olive oil, applesauce, cara cara zest, cara cara juice and vanilla extract.
• Pour the wet ingredients into the dry ingredients and fold together a few times, the mixture will not yet be combined. Add the carrots, zucchini, 1⁄2 cup dates and walnuts. Fold the mixture together until just combined. It is OK if there are still some flecks of flour.
• Grease a 12 count muffin tin or line with muffin liners.
• Divide the batter evenly for each muffin. Top with the remaining dates.
• Bake for 12-14 minutes or until a cake tester inserted into the center comes out clean.
• Allow to cool for 15 minutes and then transfer muffins to a wire rack to cool completely before enjoying.
• Enjoy!